Chicken Shawarma
Chicken and marinade
- 2 lbs chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tbsp plain yogurt
- 1/2 lemon (the juice)
- 3 tablespoons olive oil
- 1.5 tbsp garlic powder
- 1 tbsp smoked paprika
- 1/2 tbsp Aleppo pepper
- 1/2 tsp cayanne pepper
- 1/2 tsp tumeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- Red onion
Toppings
- Pita
- Pepperoncini
- Hot sauce
- Hummus
- Romain lettuce
- Tomatoes
- Cucumber
- Garlic sauce
Directions
In a bowl mix the chicken, olive oil, salt, pepper, plain yogurt, lemon juice. Mix in the spices, then add 1/2 red onion thinly sliced. Let marinate for 2-6 hours, or overnight in the fridge.
When ready to make, remove the the chicken from the fridge and let it come up to room temp. Preheat the oven to 425F, and pack the marinated chicken into a bread loaf pan. Cook 45-55 mins. You may need to stir half way through if the top is browining.
When the chicken is cooked, remove the pan from the oven and pour out the excess liquid into a bowl. Slide the chicken into slices.
Add the sliced chicken to a medium-high heat pan, to start browning. Add a few spoonfuls of the excess liquid peridoically to deglaze the pan and coat the chicken. Stir the chicken occassionally to brown and crips up all pieces.
Mix a few tbsps of yogurt with hot sauce, and serve as a salad on the romaine, or in a pita wrap.